Saffron for Sexual Enhancement

This expensive spice has been reputed to work like a sex hormone and make erogenous zones even more sensitive. Saffron is made from the dried stigmas of a type of crocus. About 225,000 stigmas are needed to make one pound of saffron. (Each crocus has about 3 stigmas which must be picked by hand.) Try adding a pinch of saffron to Mediterranean, North African or Middle Eastern grain dishes such as Paella, a traditional Spanish rice dish that contains sausage and seafood.

Saffron works well with almost anything - sweet or savoury - but is particularly good with seafood, and the best dishes have to be the Spanish paella and the French bouillabaisse.

It is said that some of the best saffron comes from Iran and from Valencia in Spain.

Tom Cooper, a Melbourne-based importer of high-grade Spanish saffron, says there are many producers of fine saffron in different countries, but quality varies between regions and producers in much the same way as it does with wine.

Saffron traders are known to stick the red threads directly onto their tongues and, facing each other, can tell its potency as well as taste its flavour.

When using saffron, it is best first infused in a little hot water or gently dry-roasted in a pan, as it becomes activated by heat and over time its flavour and colour continue to develop.

The question of how much to use is a tricky one. The threads are so tiny but potent that I find "a pinch" or even "1/4 teaspoon" far too variable. The optimal quantity also will depend on the strength of the saffron, but a good rule is about 4-6 threads per person and use your own judgement.

Yes, good saffron is expensive. However, the better the quality, the more refined in flavour and the greater the potency, so you need only a very small amount.

Personally, I recommend buying saffron threads, rather than powder, as this is generally a better guarantee of quality (with powder there is the risk of adulteration, such as the addition of artificial colouring).

Good saffron will last for several years if stored in an air-tight container in a cool cupboard, away from the light.